 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Dried fruits, sugar, and spices cook into a thick, syrupy topping for this breakfast bread that starts with canned biscuits. You'll want to lick the pan after baking. Ingredients:
1 cup firmly packed light brown sugar |
1/2 cup dried apricots, finely chopped |
1/2 cup dried figs, finely chopped |
1/2 cup whole pitted dates, finely chopped |
1/2 cup orange juice |
1/4 cup water |
1/2 cup chopped pecans, toasted |
1/2 teaspoon vanilla extract |
1 cup sugar |
2 tablespoons ground cinnamon |
2 (16.3-ounce) cans refrigerated buttermilk biscuits |
1/2 cup butter or margarine, melted |
Directions:
1. Stir together first 7 ingredients in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered, 25 minutes or until fruit is tender and mixture is thick and syrupy. Discard cinnamon stick. Stir in pecans and vanilla. Pour mixture into a greased 12-cup Bundt pan; set aside.
2. Combine sugar and ground cinnamon in a shallow dish. Cut biscuits into fourths, using kitchen shears. Dip biscuit pieces in melted butter; dredge in sugar mixture. Layer biscuits loosely over fruit mixture in pan.
3. Bake at 350° for 35 to 40 minutes. Carefully invert cake onto a platter. Drizzle any remaining glaze over cake. Serve warm.
|
|